Fishing

These are some of the many marinades and sauces for your favorite Fish and Seafoods. Please feel free to add any that you may have to share.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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1 cup ketchup
2 Tbls. grated horseradish
1 tsp. lemon juice

Combine all ingredients in a sealable container.
-Cover and keep refrigerated.

This is an excellent basic cocktail sauce for shrimp, crab, lobster or even crawdads. If you are brave enough, add more horseradish to your liking.


Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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This glaze is awesome for any type of fish or meat that you would normally put on the BBG grill or stirfry.

4 cloves garlic - peeled
1 tsp. olive oil
2/3 cup water
1 cup pineapple juice
3 Tbls. teriyaki sauce
2 Tbls. soy sauce
1 1/3 cups packed dark brown sugar
1/2 lemon - juice of
1/2 sm. onion - minced
1 Tbls. Jack Daniel's® whiskey
1 Tbls. crushed pineapple
1/4 tsp. cayenne pepper

Slowly sauté garlic cloves in olive oil over low heat until tender; set aside.
-Bring water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar to a boil, stirring constantly, then reduce heat to low.
-Press sautéed garlic with the flat edge of a knife to create a paste; stir into sauce along with remaining ingredients.
-Simmer sauce for 45 minutes, stirring occasionally.

Bass are toys. Gills and Trout are food.
There is a fine line between fishing and standing on the shore looking like an Idiot
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4 cloves garlic, minced 2 egg yolks 1 cup extra virgin olive oil 2 teaspoons lemon juice salt to taste ground black pepper to taste In a medium bowl, beat eggs well with a wire whisk. Stir in garlic. Gradually add oil in a thin stream, beating constantly until light and creamy. Season with salt and pepper. Stir in lemon juice. Refrigerate.

1 cup sour cream 1 cup mayonnaise 1/2 cup cottage cheese 1/3 cup hot salsa 1/4 teaspoon cayenne pepper 1 tablespoon lemon juice 1/2 cup plain yogurt Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

1/2 cup sour cream 1 1/2 tablespoons Dijon-style prepared mustard 1 tablespoon lemon juice 2 teaspoons chopped fresh dill 1 Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

1 cup sour cream 2 teaspoons prepared horseradish 1 tablespoon chopped fresh dill weed salt to taste 1 In a small bowl, stir together sour cream, horseradish, and dill. Season to taste with salt. Serve.

1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons chopped fresh dill 1 teaspoon lemon juice salt and pepper to taste



1 In a small mixing bowl, combine sour cream, mayonnaise, dill, lemon juice, and salt and pepper. Cover and refrigerate 1 to 2 hours before serving.

6 cups ketchup 6 cups chili sauce 2 cups prepared horseradish 1 cup Worcestershire sauce 3/4 cup lemon juice 4 tablespoons hot pepper sauce 2 cups tequila salt and pepper to taste



1 In a large bowl, blend ketchup, chili sauce, horseradish, Worcestershire sauce, lemon juice, hot pepper sauce, tequila, salt and pepper. Chill until ready to serve. Makes 50 servings

2 tablespoons butter 2 tablespoons all-purpose flour 1 (10.75 ounce) can condensed cream of shrimp soup 10 3/4 fluid ounces milk 1/2 cup Cheddar cheese, shredded

1 In a medium saucepan, melt butter and stir in the flour. Pour in soup, milk and cheese. Stir until well blended. 2 Heat over medium heat until thickened. Makes 6 servings

2 cups soy sauce 3/4 cup brown sugar, divided 3/4 cup white sugar, divided 8 green onions, cut into 1 1/2 inch sections 4 slices fresh ginger root 1 clove garlic, chopped 1 cup honey 1 Combine soy sauce, 1/2 cup brown sugar, 1/2 cup white sugar, green onions, ginger and garlic in a 2 quart saucepan. Bring the mixture to a slight boil. Reduce the heat to low and simmer for 15 minutes. 2 Pour the remaining white and brown sugar and the honey into the saucepan. Bring to a boil. The mixture will rise and foam, when it does this and doubles in size remove the pan from heat and cool. Makes 24 servings

"This is an easy to make version of Thai peanut sauce which uses ingredients that most everyone has on hand. It's great with grilled shrimp or fish."

1/3 cup hot water 2/3 cup peanut butter 1/3 cup soy sauce 2 tablespoons lemon juice 1 teaspoon cayenne pepper 1/4 cup light corn syrup 1/4 cup dry sherry

1 Combine all ingredients in a large bowl and stir well. Transfer to a serving bowl and spoon over seafood of your choosing.

A sweet spicy sauce or glaze meant to complement any light protein. For example you could squirt it on yellow fin tuna, sea bass, or sword fish.

1 mango, peeled and seeded 1 1/2 tablespoons corn syrup 2 tablespoons Thai pepper garlic sauce

1 Place mango, corn syrup, and sauce in an electric blender. Blend until smooth. Makes 4 servings

This is a "topping" of sorts that I make on lobster. It is equally as good on any seafood. Spread this topping as thickly as you want over raw lobster tail halves. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the lobster is cooked through and the topping is light brown and bubbly



1 cup mayonnaise 1 cup butter 1 cup grated Parmesan cheese



1 In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended. Makes 6 servings

1/2 cup distilled white vinegar 3 eggs 2 teaspoons vegetable oil 2/3 cup white sugar 1 tablespoon mustard powder 1 tablespoon butter, melted 3 tablespoons all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1 cup milk 3 cups water

1 In a medium bowl, mix together eggs, oil, white sugar, mustard, melted butter, flour, salt, and pepper. Mix in milk and water. Set aside. 2 Heat vinegar in the top of a double boiler over boiling water. Gradually fold egg mixture into the hot vinegar. Cook until the sauce thickens, stirring constantly. Makes 6 servings

3 egg yolks 1 1/2 tablespoons fresh lemon juice 4 tablespoons unsalted butter, chilled 3/4 cup unsalted butter, melted salt to taste 1 teaspoon ground white pepper



1 Add egg yolks to a small saucepan; whisk until lemon yellow and slightly thick, about 1 minute. Whisk in lemon juice. 2 Add 2 tablespoons cold butter, and place over very low heat. Whisk constantly while butter is melting, and continue whisking until thick enough to see the pan between strokes. Remove pan from heat, and beat in 1 tablespoon cold butter. Repeat. Whisk in melted butter a little bit at a time. Season with salt and white pepper to taste. Makes 4 servings

1 cup mayonnaise 1 tablespoon sweet pickle relish 1 tablespoon minced onion 2 tablespoons lemon juice (optional) salt and pepper to taste 1 In a small bowl, mix together mayonnaise, sweet pickle relish, and minced onion. Stir in lemon juice. Season to taste with salt and pepper. Refrigerate for at least 1 hour before serving. Makes 6 servings

This is a traditional tartar sauce complete with hardboiled egg and capers. Can be stored in the refrigerator for up to 3 days."



1 cup mayonnaise 1/3 cup sweet pickle relish 1 tablespoon minced capers 1 hard-cooked egg, chopped salt to taste salt and white pepper to taste 1 dash Worcestershire sauce 1 dash hot pepper sauce 1 In a small bowl, mix together mayonnaise, sweet pickle relish, capers, and egg. Season to taste with salt and white pepper. Add a dash of Worcestershire sauce and a dash hot pepper sauce. Stir. Chill. Makes 6 servings

"Quick and easy! You can make a fresh version of this classic condiment that tastes better than what you would buy in the store. Serve with your favorite fish."



1 cup mayonnaise 1/2 cup chopped onion 1/2 cup sweet pickle relish salt and pepper to taste

1 In a medium bowl combine the mayonnaise, onion, relish and season with salt and pepper to taste. Mix well and let stand for at least 10 minutes. Store in a closed container in the refrigerator. Makes 8 servings

1 quart mayonnaise 1/4 cup lemon juice 1 cup diced onion 1 cup finely chopped dill pickle



1 In a stainless steel or glass mixing bowl, combine the mayonnaise, lemon juice, onion, and dill pickle. Mix thoroughly. Transfer to a glass or plastic container with a tight lid and refrigerate. Makes 40 servings

2 green onion, chopped 2 medium sweet pickles, chopped 1 dill pickle, chopped 1 clove garlic, minced 1/2 cup pitted and chopped green olives 2 cups mayonnaise 1/4 teaspoon Worcestershire sauce 1/4 teaspoon taco sauce 2 tablespoons fresh lemon juice



1 Place green onion, sweet and dill pickles, garlic, olives, mayonnaise, Worcestershire, taco sauce and lemon juice into a food processor or blender and process briefly. Do not puree. Refrigerate before serving. Makes 12 servings

A great, easy spicy sauce for tuna, crab cakes, or even shrimp cocktail! For those who like a little spice!"

3 tablespoons wasabi powder 1/4 cup mayonnaise 1/4 cup sour cream 1/2 cup prepared Dijon-style mustard 2 tablespoons hot pepper sauce 1/4 cup chopped green onion salt and pepper to taste



1 Blend wasabi, mayonnaise, sour cream, mustard, and hot pepper sauce. Mix in the green onion. Season with salt and pepper, cover, and refrigerate until ready to serve. Makes 10 servings

This is good served warm or cold with cooked shrimp.
6 tablespoons vegetable oil
1/2 cup chopped white onion
1 cup chopped peeled tomatoes
1 teaspoon mashed garlic
1 teaspoon dried tarragon leaves
Salt
Pepper
1/2 cup water
1 tablespoon instant chicken bouillon granules
1 teaspoon granulated sugar
1/2 cup capers, washed and drained
Heat oil in a Dutch oven and sauté onion with tomatoes. Cook, stirring often, over low heat. Add garlic and tarragon and season with salt and pepper. Add water, bouillon granules, sugar and all but 2 tablespoons of the capers. Cook, covered, for 3 minutes. Cool.
Pour mixture into a blender and purée.

Careful! The more you stir this the hotter it becomes. This is especially good with egg rolls or shrimp puffs.
Place 4 teaspoons dry mustard in a small container. Add just enough water to make a medium paste, stirring constantly. Refrigerate for 1 hour before using.

This enhances dishes such as barbecued ribs, roast pork, boiled shrimp, fried chicken livers and egg rolls.
1 cup plum jelly, melted
1/2 cup sweet pickle relish
1 tablespoon wine vinegar
1 tablespoon sugar
Combine and mix until smooth.